Homemade Pecan Russian Tea Cakes

close up side view of finished tea cakes on a small beige colored plate

5 from 1 vote

Homemade Pecan Russian Tea Cakes

Try making a batch of these Homemade Pecan Russian Tea Cakes for a sweet treat that is light, dusted in powdered sugar, and loaded with chopped pecans.

Prep Time15

Cook Time10

Resting Time30

Course: Dessert

Cuisine: American

Keyword: pecan russian tea cakes, russian tea cakes

Servings:

Calories: 155kcal

Author: LaKita Anderson

Ingredients

1 cup butter
1 ½ cups powdered sugar, divided
1 tablespoon water
1 teaspoon vanilla extract
⅓ cup finely chopped pecans
2 ½ cups all-purpose flour, sifted

Instructions

Begin the recipe by grabbing a stand mixer or a large mixing bowl with a hand mixer. Add the 1 cup butter and mix in on medium-high speed until creamy and soft. Adjust the mixer speed to low and slowly add in ½ cup powdered sugar, and continue mixing until the mixture is light and fluffy.
Add the 1 tablespoon water and 1 teaspoon vanilla extract and mix until combined. Add the ⅓ cup chopped pecans and 2 ½ cups all-purpose flour and mix until combined. The mixture resembles a coarse meal, but if you grab a handful it should stick together to form a loose dough.
Place the dough into the refrigerator and allow it to chill for at least 30 minutes. Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper.
Remove the tea cake dough from the refrigerator. Using clean or gloved hands to grab enough dough to make a 1-inch ball. Rolls the dough to form a ball before placing it on the prepared baking sheet. Continue this same process with the rest of the mixture.
Roll each ball evenly in 1 cup powdered sugar before placing back on the baking sheet. Place the tea cakes in the oven to bake for about 10 to 15 minutes, until lightly browned.
Allow them time to cool for about 5 to 10 minutes before rolling each tea cake again in the rest of the powdered sugar. Serve with a cup of tea or coffee and enjoy!

Notes

It is important to sift the all-purpose flour and powdered sugar before using them in this recipe to keep it light and easy to work with.
The mixture will still be crumbly after removing from the refrigerator, but as you form the 1-inch balls the warmth of your hands will melt and help to form a nice round ball. Trust the process 😉
Allow the dough to chill in the refrigerator for at least 30 minutes before baking. You can allow it to chill for longer if needed and even overnight is fine.
Be sure to roll the tea cakes in powdered sugar before and after baking.
The chopped pecans can be omitted or substituted with walnuts if you prefer.

Nutrition